Anthony Springer

Executive Chef

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Client in Boston

Anthony James springer 978-398-... Objective To work alongside with a group of professionals to get the job done properly. Work with the freshest ingredients to put out a quality product that isn't only delicious but visually pleasing. Keep a clean and sanitary work place. Cost out menus and make the establishment profitable. And last but not least put out beautiful food and have some fun cause that's what its all about. I have been in the industry since I was 12 years old and I get the big picture . I have a very strong scratch kitchen background. I am very skilled in the art of butchery and fish I specialize in new england style cuisine. I'm in my prime and about as passionate about my job as anyone. I have a get the job done additude. I direct staff well and am a teacher of my craft as well. I have a proven track record of not only putting out a quality product but making the establishment money. I LOVE MY JOB Education High school diploma Riverview high school Sarasota fl class 2006 Emerson inn by the sea Rockport mass Executive Chef December 2013 - present Daily duties include whatever it takes I created and coasted out the menus seasonally. Labor reports responsible for 15 large plated and buffet style weddings corporate events etc worked the line every night. Kept a clean and sanitary work place. Responsible for all aspects of ordering scheduling hiring and firing. Jimmy seas pan pasta Oak bluffs mass Executive chef march 2011- December 2013 Daily duties include ordering for entire establishment scheduling hiring firing. Large catering events up to 500 ppl kept a clean and sanitary work place worked the line every night. Designed the menu coasted it out labor reports the whole 9 . Ophelia's on the bay Sarasota FL Executive sous chef April 2001 -February 2011 Daily duties include ordering scheduling keeping of a sanitary work place large weddings and private dinners. Worked the line every night to ensure quality

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Email Address ...@yahoo.com Confirmed
Phone Number 978-398-... Confirmed

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